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French Quiche
French Quiche is an incredibly delicious and tender treat that simply melts in your mouth! Any meat, sausage, mushrooms, vegetables, and even fish can be used for the filling. The top is covered with cheese shavings and poured with a mixture of cream and eggs. The base of the pie is made of crumbly shortcrust pastry with low edges.
This recipe features a classic Quiche with chicken and mushrooms. The juicy and hearty filling pairs best with the fragile shortcrust pastry, creating wonderful taste sensations.
Preparation time: 90 minutes.
Ingredients
Show ingredients
- flour w/s – 210 g;
- butter – 110 g;
- egg C 1 – 1 pc;
- salt – 1/3 tsp;
- sugar – 1/3 tsp.
Filling:
- chicken fillet – 300 g;
- boiled oyster mushrooms – 260 g (or fresh champignons – 400 g.);
- eggs – 3 pcs;
- cream 20% fat – 200 ml;
- any cheese – 140 g;
- salt, pepper – to taste;
- vegetable oil for frying.
Preparation
- Prepare the ingredients for the shortcrust pastry. The butter should be thoroughly frozen and have a firm structure.
- Prepare all the products for the filling. If champignons are used as mushrooms, they do not need to be boiled beforehand. Cream can be of any fat content, but the fattier they are, the tastier the pie will be.
- Pour the flour into a spacious bowl and grate the butter into it on a coarse grater, occasionally dusting it with flour.
- Then rub both components by hand until a floury-butter crumb is formed.
- Whisk the egg with salt and sugar.
- Pour it into the bowl with the crumb. Stir everything first with a spoon.
- Then try to quickly form the dough into a ball, pressing the lumps together into a single mass with your hands. The less heat from your hands transfers to the butter and melts it, the more crumbly the dough will be. Place the ball in a bag and put it in the refrigerator while preparing the filling. Such dough can be made in advance and stored for months in the freezer to bake your favorite pie without hassle at the right time.
- Cut the mushrooms into pieces.
- Fry them in a small amount of heated oil until golden brown and transfer to a plate.
- Cut the chicken meat into medium pieces.
- Similarly, fry them in a pan.
- Grate the cheese coarsely. Turn on the oven to preheat to 200 degrees.
- Take out the dough and roll it out on parchment to the size of the bottom of the mold, plus about 5 centimeters for the edges. The thickness of the layer will be about 5 millimeters.
- If the mold is removable, the easiest way to transfer the layer of shortcrust pastry into it is to slide the bottom of the mold under the parchment and fold the edges inside.
- Next, place the edges of the mold onto the metal bottom with the parchment, and straighten the edges of the dough to form the height of the pie.
- Now the base of the pie needs to be lightly baked. To prevent the dough from bubbling during baking, prick it thoroughly on the bottom and sides. Place the mold on the middle rack of the oven.
- After 10 minutes, remove the template from the oven and fill it with the mixture of chicken meat and mushrooms. Slightly salt the mixture (there will be more salty cheese and filling added later).
- Hide the filling under the cheese shavings.
- In a separate saucepan, pour in the cream. Season with pepper and salt.
- Add the eggs and whisk everything with a whisk – the filling is ready.
- Pour it over the entire area of the filling, after which place the pie in the oven, reducing the heat to 180 degrees.
- After 30-35 minutes, the baking will be covered with a golden crust, and the dough will be fully baked.
Do not remove the French Quiche from the mold immediately – it is very tender and may fall apart during this. Let it cool slightly and only then remove all the detachable parts of the mold. An incredibly delicious, hearty, tender, and easy-to-make pie can become the highlight of family lunches. Be sure to make it, enjoy your meal!
